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Healthy Plate Recipe Challenge

Rev up your healthy diet and be Healthy Plate Champion! Share recipes and colorful preparation ideas to fill half your plate with veggies and fruits.

Better Stuffed Bell Peppers

butterflygarden posted:

Ingredients:

4 medium bell peppers, sliced longways
1 lb mild Italian chicken sausage
2 boxes long grain & wild rice mix
1 small onion, chopped
1 clove garlic, minced
1/4 cup Parmesan cheese, finely grated
1/4 cup chopped fresh parsley
1 tablespoon olive oil

Pepper Prep:

Cut each pepper in half, longways
Remove seed and stem.
Spray cooking oil on a shallow baking dish and arrange pepper shells to fit.

Rice:

Cook to instructions on boxes.

Stuffing:

Remove sausage from casing if needed. Saute sausage in olive oil on medium/high heat until browned. Lower heat to medium. Add onion and garlic, and saute for approximately 2 minutes. Remove from heat.

In a mixing bowl, stir together sausage mixture and prepared rice. Stir in cheese and parsley.

Stuff mixture into peppers and bake in a 400-degree oven for 20 - 30 minutes until pepper shells are soft, but not burnt. Serve with a green salad.

* There may be stuffing left over. Refrigerate and enjoy the stuffing heated up for lunch the next day!

Was this Helpful?

4 of 4 found this helpful

0 Replies |Report This| Share this:Better Stuffed Bell PeppersIngredients: 4 medium bell peppers, sliced longways 1 lb mild Italian chicken sausage 2 boxes long grain & wild rice mix 1 small onion, chopped 1 clove garlic, minced 1/4 cup Parmesan cheese, finely grated 1/4 cup chopped fresh parsley 1 tablespoon olive oil Pepper Prep: Cut each pepper in half, longways Remove seed and stem. Spray cooking oil on a shallow baking dish and arrange pepper shells to fit. Rice: Cook to instructions on boxes. Stuffing: Remove sausage from casing if needed. Saute sausage in olive oil on medium/high heat until browned. Lower heat to medium. Add onion and garlic, and saute for approximately 2 minutes. Remove from heat. In a mixing bowl, stir together sausage mixture and prepared rice. Stir in cheese and parsley. Stuff mixture into peppers and bake in a 400-degree oven for 20 - 30 minutes until pepper shells are soft, but not burnt. Serve with a green salad. * There may be stuffing left over. Refrigerate and enjoy the stuffing heated up for lunch the next day!

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